The story of a Rhode Islander living and cooking in Arlington, Virginia

August 4, 2010

Penne with Heirloom Tomatoes, Bacon and Goat Cheese

What? Pasta again?

I had purchased an impulse-buy container of mini heirloom tomatoes at Trader Joe's the other day (side note: I find that Trader Joe's is like Target - if you only pick up what you can carry in your own two hands, you will probably be ok. But the moment you pick up a basket, or god forbid a cart (!), you end up with way more items than you need and a receipt that prompts you to tally everything up yourself because there is no way it could come to that much money, so logically, the cash register must have counted incorrectly.) and needed to do something with them promptly lest they become expensive food for our garbage can.

I had wanted to try this recipe from Martha Rose Shulman for Penne with Heirloom Tomatoes, Basil, Green Beans and Feta for some time, but seeing as I didn't have Green Beans or Feta, I just used her guidelines for the tomato "marinade." Marshal Mike doesn't consider a meal a meal unless it has meat in it, so I sauteed up some bacon to throw in at the end. And I used goat cheese to make the dish creamy and cheesy. Overall, this pasta was satisfying and delicious!

2. Sauté bacon in a skillet over medium-high heat until crispy. Transfer with a slotted spoon to a paper towel-lined plate to drain.

3. Meanwhile, bring a large pot of generously salted water to a boil. Cook pasta until al dente. Drain, reserving some of the pasta water.

4. Return pasta to the pot and toss with the goat cheese. Once most of the goat cheese has melted from the heat of the pasta, add the tomato mixture and the bacon. (There should be enough liquid in the tomato mixture to make a sauce, but if not, add a little pasta water.) Taste for seasoning and serve.